Saturday, February 11, 2012

How do you like your Sugar Cookies?

I LOVE, LOVE sugar cookies! I have loved them ever since I found the recipe I'm going to share with you, today! I found this recipe when I was away at University and would spend time in the library study....and to look at books (cook books to be exact) I was interested in....(I used to study for only about an hour and "play" the rest of the time.) Can you relate to this? I hope so, cause I don't want to be the only one!

Anyway, I like my sugar cookies more on the thin side with a little crunch and a little brown on the edges. I'll like them plain, but, then I also like to have a great frosting on them, too....I have found a frosting that I love, too! I'll share that with you!

We like to freeze our cookies so they taste fresh for several days...but, I don't think they'll last that long!

This is how we decorate our cookies:

Here are a few more ideas on how to decorate your cookies (some of the pics have their website names on them and give instructions for you! YAY!):


Here is my favorite recipes:

Sugar Cookies-Our family favorite!

1 C butter (real is best)
1-2/3 C sugar
2 eggs
3 t vanilla
3-1/2 C flour
2-1/2 t baking powder
3/4 t salt
Cream butter and sugar with electric mixer. Add eggs and vanilla and cream until light and fluffy. Sift flour, baking power and salt into wet ingredients and mix well. Let chill in refrigerator for 1 hour. Roll out on floured board. Cut out and place on ungreased cookie sheet. Bake @ 400 degrees for 8-10 minutes. Makes about 5 + dozen.

Vanilla Butter Cream Frosting

  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 pound (3 1/2 cups) sifted confectioners sugar (powdered sugar)
  • 3 to 4 tablespoons milk or light cream, or to make smooth and spreadable


Cream butter, salt, vanilla and butter flavoring, beating with an electric mixer until light and fluffy. Add the confectioners' sugar gradually, beating after each addition. Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk ,until spreading consistency is reached and the frosting is spreadable. Makes about 2-1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.

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